Caramel Nut Candy
I make this mostly at Christmas. It's a quick but pretty candy that looks nice given in tins or on small plates.
I make this mostly at Christmas. It's a quick but pretty candy that looks nice given in tins or on small plates.
- Carbohydrate 161.618916309158 g
- Cholesterol 37.338600005378 mg
- Fat 35.8432971490803 g
- Fiber 3.95781244087219 g
- Protein 12.2390296463913 g
- Saturated Fat 15.486931016188 g
- Serving Size 1 1 Serving (247g)
- Sodium 592.531500188231 mg
- Sugar 157.661103868286 g
- Trans Fat 1.90825086117833 g
- Calories 972 calories
Step-by-step
- Microwave caramels, butter, and cream until smooth.
- Stir in sugar until smooth.
- Add peanuts and gently fold in marshmallows.
- Sprinkle coconut on two pieces of waxed paper.
- Pour half of caramel mixture down center of each piece of coconut waxed paper.
- Using wax paper, coat caramel in coconut and roll into two logs.
- Wrap in plastic wrap and chill for 4 hours.
- Cut into 1/2 inch slices.
- Store in refrigerator.
Stopping the microwave precisely when the caramels, butter, and cream turn fluid prevents the dairy solids from scorching and turning bitter before the sugar even enters the bowl. Controlling this initial thermal stage is vital because overcooked caramel sets into a hard, brittle pane rather than a pliable fudge-like cylinder that can be sliced cleanly into half-inch rounds after four hours of refrigeration. Utilizing fresh half-and-half provides sufficient milk fat to maintain emulsion during heating, whereas older cream or skim substitutes frequently break down, releasing free oil that ruins the texture of the finished batch. Because moisture content varies wildly between fresh coconut flakes and desiccated commercial shreds, adjusting the toasted coconut volume slightly ensures the exterior coating adheres evenly without sliding off the sticky sugar base. Substituting salted peanuts with unsalted varieties will alter the final flavor profile significantly, necessitating an extra pinch of fine sea salt added directly into the melted caramel mixture to balance the overwhelming sweetness of the powdered sugar and marshmallows. Once the logs are rolled tightly in wax paper and sealed in plastic wrap, storing them in the refrigerator keeps them firm enough for precise slicing with a sharp chef knife while preventing ambient humidity from softening the exterior crust.
